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Stovetop Pot Roast

 Stovetop Pot Roast
I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.
8-10 ServingsPrep: 15 min. Cook: 3-1/4 hours

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 2 to 3 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 1 large onion, cut into 1/2-inch slices
  • 3 celery ribs, cut into 1/2-inch slices
  • 2 medium turnips, peeled and cut into chunks
  • 4 cups water
  • 2 teaspoons beef bouillon granules
  • 4 medium potatoes, peeled and quartered
  • 1 pound carrots, cut into chunks
  • 1/2 pound fresh green beans, trimmed
  • 1/2 pound sliced fresh mushrooms
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Cut slits in roast; insert garlic slices. In a Dutch oven, brown
  • roast in oil on all sides. Remove roast; add the onion, celery and
  • turnips to skillet. Place roast over vegetables; add water and
  • bouillon. Bring to a boil. Reduce heat; cover and simmer for 2
  • hours.
  • Add the potatoes, carrots and beans; cover and cook for 45 minutes.
  • Add mushrooms; cover and cook 15 minutes longer or until meat and
  • vegetables are tender. Remove to a serving platter and keep warm.
  • Skim fat from cooking juices. Combine cornstarch and cold water until

2 of 2

Stovetop Pot Roast (continued)

Directions (continued)

  • smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Serve with roast and vegetables. Yield: 8-10
  • servings.
Nutritional Facts: 1 serving equals 360 calories, 16 g fat (5 g saturated fat), 88 mg cholesterol, 276 mg sodium, 24 g carbohydrate, 4 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.